Lily's Ginger Cake
Recipe: #18054
March 15, 2015
Categories: Desserts, Cakes, British, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Mothers Day Thanksgiving, Vegetarian, Flour, Spices, Sugar, Kosher Dairy, more
"Brian Turner the famed british chef says "My mum's recipe was known by the whole town of Elland twenty year's ago, it is legendary! I only found the recipe two year's ago, it's easy, moist and delicious and now I have a grand daughter by the name of Lily, I want the world to know about it" As a ginger cake lover, i hope to get the chance to try it soon. The simplicity intrigues me. Let it rest the 24 hours suggested."
Original is 8 servings
Ingredients
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- BUTTER CREAM
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Nutritional
- Serving Size: 1 (245.2 g)
- Calories 888.1
- Total Fat - 48.7 g
- Saturated Fat - 29.6 g
- Cholesterol - 126.3 mg
- Sodium - 391.2 mg
- Total Carbohydrate - 107.5 g
- Dietary Fiber - 6.5 g
- Sugars - 64.1 g
- Protein - 12.1 g
- Calcium - 38.2 mg
- Iron - 2.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 170°c
Step 2
Melt butter, sugar and syrup in water. Add sieved flour and ginger. Add milk/baking soda mixture in and quickly beat well.
Step 3
Put into an 8” cake tin, greased and floured or lined
Step 4
Bake approx 45 minutes
Step 5
Take out and sit for five minutes then put onto a cake wire and cool.
Step 6
This cake is better if left to stand in an airtight tin, not in fridge for 24 hours then make butter cream.
Step 7
Sieve icing sugar carefully.
Step 8
Cream the butter and sugar together, add chopped ginger. Cut the cake in half horizontally and use this to sandwich the cake and also spread a little on top.
Tips
No special items needed.
0 Reviews
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